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hazelnut chocolate

I’ve had this blog since November 2008 and in that time I’ve never posted either a recipe or anything about conflicts of interest. Here’s a recipe that has nothing to do with conflicts of interest1.

It’s from Toast: The Cookbook by Raquel Pelzel.

###Chocolate-Hazelnut Spread

  • 175g hazelnuts
  • 2T sugar
  • 2T honey
  • 2T icing sugar
  • 2T vegetable oil (sunflower, rapeseed)
  • 3/4t flaky salt
  • 225g dark chocolate (>60% cacao), broken up and melted
  1. Preheat oven to 180ºC. Put hazelnuts on a rimmed baking sheet and toast, shaking the pan halfway through roasting, until golden brown (12-15 minutes). Wrap hazelnuts in a tea-towel, set aside for a minute, then use the towel to rub off the skins. Once cool, put the nuts in a food processor and grind until the become a smooth paste (1-3 minutes).
  2. Add the sugar, honey, icing sugar, oil, and salt to the nut butter and blend until combined.
  3. Add melted chocolate and process until combined.
  4. Scrape mixture into an airtight container and leave out at room temperature to thicken for about 3 hours or overnight. The spread can be refrigerated after 1 day for up to 2 weeks; let it sit out at room temperature for at least 30 minutes before using so it returns to a spreadable consistency. Note that after refrigerating, the texture will be less smooth.

  1. I’m saving that for next time.

Up next portrait letting us know that they know The thing about conflicts of interest is that they are inevitable. I’ve experienced them from various sides: I’ve benefited from them, missed out
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